10.04.2012

Do I have to pick just one?
(Call me indecisive. ...Or would it be hesitant? Uncertain? Whatever.)

...except when I was about 6 years old, I had a favorite color (Pink, obviously. But that's a given.)
After that, I was kind of a tom-boy, and I didn't have a favorite color, however, I knew that pink was definitely NOT my favorite color (I grew up with six brothers, what do you expect?).

My little sous-chef... :)

Anyway, since the time of having pink at the top of my list, I can't remember having any other declared favorites.

Until I tried this cookie.

I've tried about a million chocolate chip cookie recipes in my young life, but have never really stuck with one,

until a few months ago when I tried this recipe.
I've stuck with it,

craved it,

baked it,
loved it,
devoured it,

and (hesitatingly), shared it.

Back to being indecisive, I can't quite put my finger on what keeps me going back...

Is it the caramelized, crispy edges?

The melted-chocolatey, gooey centers?

Or flecks of sea salt that surprise my taste buds in between all of that?

Drop by about 2-Tbsp size onto cookie sheets lined with parchment paper and bake for about 12-14 minutes (it only takes about 10 in my oven), or until edges are just golden brown. Remove from oven and keep cookies on the sheet for another 2 minutes. Then transfer parchment paper (with cookies on it) to the counter and let cool 3 minutes...and indulge!

*Notes: To prevent flat cookies, be sure that your baking powder and baking soda are not expired, and be sure to cream the butter and sugars for the full 3 minutes.

Why? Because in this recipe, I use 1 part liquid to 1 part oats, where most of the time people use a 2:1 liquid to oats ratio. It doesn't have to cook very long to soak up the liquid, leaving the oats less cooked, drier, and non-mushy!

My husband is far from picky (I sure am lucky!), however, traditional oatmeal isn't his favorite because of the mushy texture. Once I started making it this way, his oatmeal heebie-jeebies went out the door!

(He'd still eat it before, but now he looks forward to it.)

My toddler happily eats this too--and I love using honey instead of sugar.

This is a cinnamon-raisin version, but feel free to switch up the fruit to your liking.

In a medium saucepan, combine liquid, salt, and raisins and bring to a boil. Stir in the oats and turn heat down to medium-low. Cook, stirring occasionally, until all liquid is absorbed, about 2-3 minutes. Remove from heat and add honey, cinnamon, and vanilla. Serve warm with a splash of milk, if desired.

In a stand mixer, crush the oats with the paddle attachment at medium speed for 3-5 minutes.

Add remaining ingredients, except the butter and milk, to the bowl and blend well. Add butter cubes and mix on low speed until butter is mostly incorporated with some small chunks. Keep mixer on low and drizzle the milk in. Keep mixing for about 20 seconds until large chunks begin to form. If it isn't clumping up well, add 1-2 Tbsp of milk. If it sticks to the sides, add more spelt flour.

Remove the dough and form into a ball. Divide it in half. On a lightly floured surface, flatten each half into a rectangle and roll out to a 1/4-inch thickness (sprinkle flour on top of the dough if it sticks).

Using a knife or pizza cutter, cut the dough into squares (or you can use small cookie cutters). Place on a greased or parchment-lined baking sheet (they don't expand a lot so they can be placed close to each other) and bake for 10-12 minutes; until bottoms are golden brown.

7.24.2012

but instead of typing them up, I'll share something delectably healthy with you.

Exhibit A:

Exhibit B:

...and Exhibit C:

Are we still friends?

Good.

Here's that recipe...

Carrot & Nut Muffins

Makes 12 muffins

Slightly adapted from my mother

3/4 cup whole wheat flour

1/2 cup all-purpose flour

2/3 cup brown sugar

2 Tbsp wheat germ

2 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

pinch (or two) salt

2 large eggs, beaten

1 Tbsp vanilla

2 cups grated carrot

1/2 cup crushed pineapple

1/2 cup unsweetened coconut

1/2 cup chopped pecans

Preheat oven to 350. Whisk together dry ingredients, then stir together wet ingredients and combine. Spoon into greased muffin tin and bake 30 minutes, or until lightly browned on top. Cool on wire rack.

Heat olive oil in a frying pan over medium-high heat. Throw in chopped onion and cook until onions begin to soften. Throw in green beans & saute until crisp-tender. Add in your favorite seasonings and crumble a small handful of feta cheese over beans; stir until melted (it only takes a few seconds). Remove from heat, place in a serving dish, and sprinkle a little extra feta cheese on top.

Preheat oven to 350. Grease and flour a 15 x 11 jelly roll pan.
In a large bowl, whisk together dry ingredients and set aside.
In a small saucepan, combine butter and water--bring to a boil, stirring occasionally. Add to flour mixture and stir to combine.
Stir in sour cream, beaten eggs, and almond extract.
Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below). Sprinkle with sliced almonds. Cut into squares and serve.

*Notes: I don't make the frosting until I'm ready to frost the cake (it will start to harden if it sits). I also sprinkle the almonds on top while the frosting is still warm so they'll stay in place.

In medium saucepan, combine butter and milk. Bring to a soft boil over medium heat, stirring occasionally, and remove from heat as soon as it boils. Whisk in almond extract, then gradually whisk in powdered sugar until smooth. Frost warm almond cake.

*To Freeze: Wrap cooled, un-frosted cake (still in the pan) in two layers of plastic wrap, then a layer of foil. Will keep for up to 3 months! Allow to thaw and frost before serving.

In a large saucepan, saute onion and garlic in hot oil over medium-high heat for 2-3 minutes, or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boil; then reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16-17 minutes, or until mixture is just thickened. Remove from heat. Stir in apple. May serve warm, at room temperature, or chilled (cover and refrigerate up to 48 hours). Top sauce with a rosemary sprig.

2.29.2012

Tofu used to give me the heebie-jeebies (kinda like shrimp). Just hearing the word raised my eyebrows.

I think the first time I tried tofu was at PF Chang's...in their coconut curry vegetable dish (amazing!),

and I knew I had been missing out.

Made from soybeans, tofu is low-fat, high protein, vegetarian, versatile (soft or firm; can be used in sweet & savory dishes), and has a subtle flavor (will pretty much take on whatever flavor you want it to).

So here's how I cook tofu--specifically for stir-fry--

and it's super easy and only takes 15 minutes!

Ingredients:

1 package 14-oz extra firm tofu

heat-safe oil for sauteing

garlic powder for flavor

sauce for stir-fry

We really like Nasoya's organic extra firm tofu for this (I find it at Costco).

(I did use this before the expiration date, by the way...)

Open the package and drain the liquid. Wrap the tofu block in paper towels or a dish towel, place on a cutting board, and gently pat/squeeze out the water (you want the tofu dry in order to absorb flavor/sauce).

In large bowl, whisk together flour, soda, powder, and salt; set aside.

Using a stand mixer, cream together butter and sugar at medium speed for a couple minutes, until light & fluffy. Beat in eggs one at a time. Add in vanilla and sour cream at low speed until incorporated.

Add in dry ingredients and beat in a low speed until just combined (dough will be sticky). Divide dough in two and flatten into rectangles (about 1 1/2 inches thick) and wrap in plastic wrap. Refrigerate overnight, or at least a couple of hours.

Preheat oven to 425 and line baking sheets with parchment paper.

On a floured countertop and with a floured rolling pin, roll dough out to about 1/4-inch thickness. Cut out cookies with desired cookie cutters, place on baking sheets, and bake for about 7 minutes--take the cookies out when they are barely golden around edges. Transfer cookies to a cooling rack immediately and let cool before frosting. May store in an air-tight container. Enjoy!

In a separate bowl, cream butter and add sugars; beat until fluffy. Mix in egg and yogurt. Stir in dry ingredients until just combined and gently fold in apple chunks.

Divide batter evenly between muffin cups and sprinkle brown sugar on top (about 1/4 cup or less). Bake for 10 minutes, turn oven down to 400, and bake for an additional 5-10 minutes; until toothpick inserted in middle comes out clean. Cool in muffin pan for 5 minutes, then turn out onto wire rack to finish cooling.

I'm a wife to a wonderful, nonpicky taste-tester of a husband, a new mother, a nurse, and a home cook in training.
We try to keep it healthy around here, but, of course, can't avoid indulging in an occasional chocolatey treat.